This looks like a great cookbook, can’t wait to get copies for myself, my mom, and my sister-in-law. All great preservers.

Lisa Lewis

This looks like a great cookbook, can’t wait to get copies for myself, my mom, and my sister-in-law. All great preservers.

Eugenia Bone

Thanks, Lisa! The publisher is holding a book giveaway, but we’ve had some technical problems this morning. I’ll put the giveaway link back up as soon as the web guru over at Potter gets back to me…

Eugenia Bone

Thanks, Lisa! The publisher is holding a book giveaway, but we’ve had some technical problems this morning. I’ll put the giveaway link back up as soon as the web guru over at Potter gets back to me…

Wilhelmina Ayler

I am a cook and love to can and jam!
I take the Denver paper in hard copy, and saw the note about signing up for a free Well Preserved book drawing. Can’t find a link online, but wanted to enter the contest. Don’t know what the odds are, and don’t enter many contests but your book sounds like a winner! Please advise?

Wilhelmina Ayler

I am a cook and love to can and jam!
I take the Denver paper in hard copy, and saw the note about signing up for a free Well Preserved book drawing. Can’t find a link online, but wanted to enter the contest. Don’t know what the odds are, and don’t enter many contests but your book sounds like a winner! Please advise?

Eugenia Bone

Hi Mary: I’ll put up the giveaway link shortly, and then it will be around for two weeks. So glad you dig the recipe! E

Eugenia Bone

Hi Mary: I’ll put up the giveaway link shortly, and then it will be around for two weeks. So glad you dig the recipe! E

Eugenia Bone

Okay–we’re up and running. Send an email to win!

Eugenia Bone

Okay–we’re up and running. Send an email to win!

Dianne Maxfield

I hope that this enters me for the 10 advance copies of Eugenia Bone’s book:
Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods.
If not, I will buy the book.
Thanks,
Dianne

Dianne Maxfield

I hope that this enters me for the 10 advance copies of Eugenia Bone’s book:
Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods.
If not, I will buy the book.
Thanks,
Dianne

Kathy Benjamin

I have been a fan of Eugenia’s since reading “At Mesa’s Edge.” We are transplanted New Yorkers (upstate) and think Colorado’s corn and peaches alone are worth relocating here. Looking forward to the new book- I moved all my canning supplies with me and am ready to put to good use again this summer. Kathy

Kathy Benjamin

I have been a fan of Eugenia’s since reading “At Mesa’s Edge.” We are transplanted New Yorkers (upstate) and think Colorado’s corn and peaches alone are worth relocating here. Looking forward to the new book- I moved all my canning supplies with me and am ready to put to good use again this summer. Kathy

Sara

Hi Eugenia! I just ordered your book and it’s great, and glad to see you have a blog. I’m new to canning and I like the elegant spin in your recipes and the explanation (as I’m a bit intimidated).

One thing I wonder if you’ve researched is what is admittedly a French technique (though perhaps there is an Italian analogue): confit, preserving meat in its fat. I am a little nervous about the safety of this process but would like to try it. I’m worried about things like botulism (if preserving in olive oil raises that concern, could this?), as these are kept at room temperature so I understand. Thanks!

Sara

Hi Eugenia! I just ordered your book and it’s great, and glad to see you have a blog. I’m new to canning and I like the elegant spin in your recipes and the explanation (as I’m a bit intimidated).

One thing I wonder if you’ve researched is what is admittedly a French technique (though perhaps there is an Italian analogue): confit, preserving meat in its fat. I am a little nervous about the safety of this process but would like to try it. I’m worried about things like botulism (if preserving in olive oil raises that concern, could this?), as these are kept at room temperature so I understand. Thanks!

Eugenia Bone

Hi Sara: Thanks! I am thrilled you like the book. I actually have a post I am going to do on ducks and confit in the fall. But until then, yeah, I confit a variety of things and it is incredibly easy and safe: duck, chicken, garlic, celery root… However, I hold the confit in the fridge or freezer. So, for example, I’ll bake a chicken thigh in duck fat until it is done, then transfer the meat sunken in fat to the fridge where the fat solidifies. I usually keep it for about 10 days. Or, I leave a layer of fat on the meat, vacuum pack it, and freeze for up to six months. Then all I have to do is defrost in the fridge and reheat in the oven. But you are right: the same reason why you can shouldn’t hold garlic in oil at room temperature is same reason why you shouldn’t hold duck legs in fat at room temperature: an airless, low acid environment, warm temperatures, moisture and food are what the bacteria that causes botulism need to thrive. In the past folks held confit in cold outdoor temperatures. If you can ensure a consistent outdoor temperature that is low enough, well, okay. But there’s the rub…who can? Best to refrigerate. E

Eugenia Bone

Hi Sara: Thanks! I am thrilled you like the book. I actually have a post I am going to do on ducks and confit in the fall. But until then, yeah, I confit a variety of things and it is incredibly easy and safe: duck, chicken, garlic, celery root… However, I hold the confit in the fridge or freezer. So, for example, I’ll bake a chicken thigh in duck fat until it is done, then transfer the meat sunken in fat to the fridge where the fat solidifies. I usually keep it for about 10 days. Or, I leave a layer of fat on the meat, vacuum pack it, and freeze for up to six months. Then all I have to do is defrost in the fridge and reheat in the oven. But you are right: the same reason why you can shouldn’t hold garlic in oil at room temperature is same reason why you shouldn’t hold duck legs in fat at room temperature: an airless, low acid environment, warm temperatures, moisture and food are what the bacteria that causes botulism need to thrive. In the past folks held confit in cold outdoor temperatures. If you can ensure a consistent outdoor temperature that is low enough, well, okay. But there’s the rub…who can? Best to refrigerate. E

Sara

That’s great! Looking foward to it.

Sara

That’s great! Looking foward to it.

Jane

First off I really like the book! I’ve done several recipes and so far they have worked. I do have a few questions. #1: can I use extra virgin olive oil with the tuna….I’m wanting to try that so bad! #2: how do you get the strawberries to stop foaming…I have such a problem with that.

Thank you and my niece is getting a copy (you notice not mine) of your book. I’ve started her in canning.

Jane

Jane

First off I really like the book! I’ve done several recipes and so far they have worked. I do have a few questions. #1: can I use extra virgin olive oil with the tuna….I’m wanting to try that so bad! #2: how do you get the strawberries to stop foaming…I have such a problem with that.

Thank you and my niece is getting a copy (you notice not mine) of your book. I’ve started her in canning.

Jane

Bev

I was excited to buy “Well Preserved” and have my jars all ready to go! I have canned extensively over the years and am eager to get into more of the not-so-typical preservation, and with recipes as well.
All went well with the Brandied Figs but I have a concern about the Cherries in Wine. I think there must be a quantity error with the wine. Very unusual for me, I decided to follow the recipe exactly though I couldn’t see how that much liquid could be right for only 4 pints of cherries. I think maybe it should be 2 cups of red wine instead of 2 quarts? Even after a lengthy “reduction”, I still had over a quart of extra liquid left over. Never one to throw it out, I’ve lidded the extra liquid in half-pint jars and will give it away for ice cream sauce. Also next time, I would put the whole cloves in a small gauze bag as it was difficult to pick it out of the cherries before reducing the liquid.

Bev

I was excited to buy “Well Preserved” and have my jars all ready to go! I have canned extensively over the years and am eager to get into more of the not-so-typical preservation, and with recipes as well.
All went well with the Brandied Figs but I have a concern about the Cherries in Wine. I think there must be a quantity error with the wine. Very unusual for me, I decided to follow the recipe exactly though I couldn’t see how that much liquid could be right for only 4 pints of cherries. I think maybe it should be 2 cups of red wine instead of 2 quarts? Even after a lengthy “reduction”, I still had over a quart of extra liquid left over. Never one to throw it out, I’ve lidded the extra liquid in half-pint jars and will give it away for ice cream sauce. Also next time, I would put the whole cloves in a small gauze bag as it was difficult to pick it out of the cherries before reducing the liquid.

Jane

This is a PS. to the above post. Sorry about that. The olive oil I was able to get is extra vigin and has a greenish tint to it. I sure hope it’s okay to use. I have the tuna and ready to go.

Thank You Again,
jane

Jane

This is a PS. to the above post. Sorry about that. The olive oil I was able to get is extra vigin and has a greenish tint to it. I sure hope it’s okay to use. I have the tuna and ready to go.

Thank You Again,
jane

Eugenia Bone

Hi Jane: I am just getting settled in Colorado and sent you a message on my phone. In case that failed to reach you, yes, you can use extra virgin olive oil. However, the taste will be more intense. Remember, the tuna has to age for 3 to 6 months in order to mellow the flavor. Regarding strawberry foam, try adding a pat of butter. That will hold down the foam some. You can also moderate the heat to keep the foam from really puffing up, but ultimately, skimming off the foam is the way to control it. Let me know how it works out!

Eugenia Bone

Hi Jane: I am just getting settled in Colorado and sent you a message on my phone. In case that failed to reach you, yes, you can use extra virgin olive oil. However, the taste will be more intense. Remember, the tuna has to age for 3 to 6 months in order to mellow the flavor. Regarding strawberry foam, try adding a pat of butter. That will hold down the foam some. You can also moderate the heat to keep the foam from really puffing up, but ultimately, skimming off the foam is the way to control it. Let me know how it works out!

Jane

I did get your mail thank you! I’m going to try harder to find the regular olive oil. You would think it would be easy. Not here at least I’ve been to 3 stores and nothing. I’m thinking the green one I bought will be good in my cooking but not for the tuna.

I’m getting ready to do the grapes and walnuts. It sounds great.

Thank you again.

Jane

I did get your mail thank you! I’m going to try harder to find the regular olive oil. You would think it would be easy. Not here at least I’ve been to 3 stores and nothing. I’m thinking the green one I bought will be good in my cooking but not for the tuna.

I’m getting ready to do the grapes and walnuts. It sounds great.

Thank you again.

Eugenia Bone

Bev: I really appreciate your observations. You are totally right about the quantities on the Cherries in Wine. I went back to my original recipe and see that I called for SIX cups of wine. I totally missed it in copy edit. READERS PLEASE TAKE NOTE! Here’s how it should have broken down: with a total of 10 cups of liquid (6 cups wine, 2 cups OJ, 2 cups sugar), reduced by half there should be about 4 cups syrup (about 1 cup is absorbed by the berries). I budget 1 cup of syrup per pint–and I know I have some left over, but not that much (and yes, fabulous over ice cream, or stirred into rice pudding). This is the first typo I have heard about in this book and I am so grateful you found it. THANK YOU! When I post my cherry stuff soon I am going to put that info up front. Regarding the cloves and orange peel, yes, a cheesecloth bag will do it. So will straining the liquid over the cherries when you pack them.

Eugenia Bone

Bev: I really appreciate your observations. You are totally right about the quantities on the Cherries in Wine. I went back to my original recipe and see that I called for SIX cups of wine. I totally missed it in copy edit. READERS PLEASE TAKE NOTE! Here’s how it should have broken down: with a total of 10 cups of liquid (6 cups wine, 2 cups OJ, 2 cups sugar), reduced by half there should be about 4 cups syrup (about 1 cup is absorbed by the berries). I budget 1 cup of syrup per pint–and I know I have some left over, but not that much (and yes, fabulous over ice cream, or stirred into rice pudding). This is the first typo I have heard about in this book and I am so grateful you found it. THANK YOU! When I post my cherry stuff soon I am going to put that info up front. Regarding the cloves and orange peel, yes, a cheesecloth bag will do it. So will straining the liquid over the cherries when you pack them.

Jane

I said, I wasn’t going to write here but one more question! I have a glass top stove you said, in the book about getting a “canner indicated”. I haven’t been able to find out about it. Googled and nothing.

Thank you
Jane

PS. the strawberry puree is fabulous!

Jane

I said, I wasn’t going to write here but one more question! I have a glass top stove you said, in the book about getting a “canner indicated”. I haven’t been able to find out about it. Googled and nothing.

Thank you
Jane

PS. the strawberry puree is fabulous!

Eugenia Bone

Hi Jane: If you buy a pressure canner, you need to purchase one that is indicated for your glass top stove–meaning, it works on a glass top stove. The reason why is because pressure canners are very heavy and can cause some glass top stoves to automatically disrupt the heat. This would, of course, drive you crazy. The right canners for a glass top have a corduroy-like bottom that distributes the heat differently from a flat bottomed canner. Let me know if you want to buy one and I will help you find the right canner for you. Glad you like the puree. I thought it was yummy, too.

Eugenia Bone

Hi Jane: If you buy a pressure canner, you need to purchase one that is indicated for your glass top stove–meaning, it works on a glass top stove. The reason why is because pressure canners are very heavy and can cause some glass top stoves to automatically disrupt the heat. This would, of course, drive you crazy. The right canners for a glass top have a corduroy-like bottom that distributes the heat differently from a flat bottomed canner. Let me know if you want to buy one and I will help you find the right canner for you. Glad you like the puree. I thought it was yummy, too.

Jane

Please help me. I want to try the tuna then I was afraid to try it with the stupid glass stove!

Jane

PS. I did the tomato today, I can’t wait for winter (well really I can) and try the soup! Of course I will be a lot more tomato.

Jane

Please help me. I want to try the tuna then I was afraid to try it with the stupid glass stove!

Jane

PS. I did the tomato today, I can’t wait for winter (well really I can) and try the soup! Of course I will be a lot more tomato.

gail pollack

Greetings, Eugenia. Thanks for appearing at the Glenwood Springs Market today. It was great meeting you and I look forward to reading Well-Preserved, cooking from it, and meeting you once again.

Hi Jane: I mixed up my facts earlier: the ridged-bottom canner is for gas, the flat-bottomed canner for ceramic. Take a look at the USDA recommendations: foodsafety.psu.edu/usda/1PrinciplesHomeCanning/RecommendedCanners
For a canner that meets your specifications, go to: http://www.pressurecooker-outlet.com/prestop18qtcan.htm. While the information about this canner doesn’t say it has a flat bottom, it does say it is specified for smooth stove top surfaces. A smaller canner is better for ceramic stove tops because if the canner is much larger than the burner the canner will not get hot enough to safely process your foods. I love All American canners, but they are simply too heavy for ceramic stove tops. Presto is the way to go.
When you make your tomato soup, you can add bread to thicken it (just tear up good Italian or French style bread (a day or two old is good) and heat it with the tomatoes until it is soft and thickens the soup–an Italian trick that increases the volume and reduces the acidity of the tomatoes. Basil, garlic, parmesan cheese…why wait for winter? You can try the dish with fresh tomatoes, too.

Eugenia Bone

Hi Jane: I mixed up my facts earlier: the ridged-bottom canner is for gas, the flat-bottomed canner for ceramic. Take a look at the USDA recommendations: foodsafety.psu.edu/usda/1PrinciplesHomeCanning/RecommendedCanners
For a canner that meets your specifications, go to: http://www.pressurecooker-outlet.com/prestop18qtcan.htm. While the information about this canner doesn’t say it has a flat bottom, it does say it is specified for smooth stove top surfaces. A smaller canner is better for ceramic stove tops because if the canner is much larger than the burner the canner will not get hot enough to safely process your foods. I love All American canners, but they are simply too heavy for ceramic stove tops. Presto is the way to go.
When you make your tomato soup, you can add bread to thicken it (just tear up good Italian or French style bread (a day or two old is good) and heat it with the tomatoes until it is soft and thickens the soup–an Italian trick that increases the volume and reduces the acidity of the tomatoes. Basil, garlic, parmesan cheese…why wait for winter? You can try the dish with fresh tomatoes, too.

Eugenia Bone

Hi Gail: What a beautiful website! Thanks for sending it. Let me know how you do with W-P. Remember if you make the Cherries in Wine (which are delicious), reduce the amount of wine to 6 cups. (But even if you don’t, it won’t affect the safety of the product.) Potter has promised to correct this typo if the book goes into another printing.

Eugenia Bone

Hi Gail: What a beautiful website! Thanks for sending it. Let me know how you do with W-P. Remember if you make the Cherries in Wine (which are delicious), reduce the amount of wine to 6 cups. (But even if you don’t, it won’t affect the safety of the product.) Potter has promised to correct this typo if the book goes into another printing.

Henry Nelson

After “digesting” your new book, I was motivated to buy “Mesa”. It there, I’ve found the inspiration to begin cooking more at home instead of dining out.

Thanks
Henry

Henry Nelson

After “digesting” your new book, I was motivated to buy “Mesa”. It there, I’ve found the inspiration to begin cooking more at home instead of dining out.

Thanks
Henry

Jane

Eugenia, Thank you for the link and I got it and have done tuna already! I can’t wait for October to finally give it a try! I’m doing more in the fall. Everyone at work wants some! The pressure canner worked fabulous on my glass top stove.

Thank You,
Jane

Jane

Eugenia, Thank you for the link and I got it and have done tuna already! I can’t wait for October to finally give it a try! I’m doing more in the fall. Everyone at work wants some! The pressure canner worked fabulous on my glass top stove.

Thank You,
Jane

Eugenia Bone

Henry, dude that is the best news. Dining out is great, but for me, unless the restaurant is either making something I wouldn’t or can’t, or if I am feeling too overwhelmed to deal with the kitchen, it’s just not a substitute for home cooking. Let me know what raw ingredients inspire you and we’ll come up with some recipes that suit your kitchen, company, and tastes. For example, the green beans are coming in. I’ve been making a salad–forget where I originally published it–consisting of young boiled (to al dente) green beans, raw minced garlic, chopped fresh mint, lemon juice, oil, salt and pepper. Heaven served with a piece of simple broiled meat or fish.

Eugenia Bone

Henry, dude that is the best news. Dining out is great, but for me, unless the restaurant is either making something I wouldn’t or can’t, or if I am feeling too overwhelmed to deal with the kitchen, it’s just not a substitute for home cooking. Let me know what raw ingredients inspire you and we’ll come up with some recipes that suit your kitchen, company, and tastes. For example, the green beans are coming in. I’ve been making a salad–forget where I originally published it–consisting of young boiled (to al dente) green beans, raw minced garlic, chopped fresh mint, lemon juice, oil, salt and pepper. Heaven served with a piece of simple broiled meat or fish.

Eugenia Bone

Jane: You are fearless! It takes a bit of courage to launch into pressure canning. Congratulations girl. There’s nothing you can’t can now.

Eugenia Bone

Jane: You are fearless! It takes a bit of courage to launch into pressure canning. Congratulations girl. There’s nothing you can’t can now.

Bruno

Hi Eugenia,

for whatever reason, I ended up buying a book from Craig Claiborne a few years ago at a used book shop. I enjoyed reading those stories and recipes, even though I was about 4 year old when they were originally written.

What I was most fascinated about was an interview with your father where he mentions the canned tuna he was doing every year in Provincetown.

I bought a pressure canner a few years ago, and I have been doing a lots of things (tomatoes, ratatouille, jams of all kind, chicken stock, etc.) but I never thought I could find a recipe for canned tuna. When I noticed that your new book had the recipe in it, I immediately ordered it. Well, I will be canning my first tuna today, hopefully re-creating the wonderful taste of prime tuna from Spain which I had the pleasure to enjoy and discover on a trip to Barcelona earlier in the year.

That’s going to be a long six month, but I’m sure it will be worth it. Thanks for such a great book!

Bruno

Eugenia Bone

I love knowing that Craig’s book–and dad’s story–got you interested in tuna canning, and that I was there with a recipe. Somehow it feels like something has been fulfilled: a curiosity, a niche? I don’t know…I’m just glad to be a part of it. Let me know how the canning went.

Bruno

Hi Eugenia,

for whatever reason, I ended up buying a book from Craig Claiborne a few years ago at a used book shop. I enjoyed reading those stories and recipes, even though I was about 4 year old when they were originally written.

What I was most fascinated about was an interview with your father where he mentions the canned tuna he was doing every year in Provincetown.

I bought a pressure canner a few years ago, and I have been doing a lots of things (tomatoes, ratatouille, jams of all kind, chicken stock, etc.) but I never thought I could find a recipe for canned tuna. When I noticed that your new book had the recipe in it, I immediately ordered it. Well, I will be canning my first tuna today, hopefully re-creating the wonderful taste of prime tuna from Spain which I had the pleasure to enjoy and discover on a trip to Barcelona earlier in the year.

That’s going to be a long six month, but I’m sure it will be worth it. Thanks for such a great book!

Bruno

Eugenia Bone

I love knowing that Craig’s book–and dad’s story–got you interested in tuna canning, and that I was there with a recipe. Somehow it feels like something has been fulfilled: a curiosity, a niche? I don’t know…I’m just glad to be a part of it. Let me know how the canning went.

Piedmontese

Hi Eugenia – Love your book! A quick question – when canning tuna this weekend, I had to pull the jars out of the hot water in the pressure canner after a few minutes, before I had closed up the canner for processing (I had broken a jar, which spilled tuna in the canner). While I was cleaning the canner, and before I processed them, a couple of the jars “pinged,” with the lids popping down. I then processed everything @ 10 lbs for 100 minutes, and the seals all held.

Any idea whether this early sealing would compromise the canning? Since the tuna will be mellowing for a few months anyway, if it did spoil, would spoilage be obvious? Many thanks!

Eugenia Bone

Pinging is okay. If something went amiss–and it doesn’t sound like anything did–and your seals loosen during aging, then you cannot safely eat the tuna without boiling it for 10 minutes before eating (plus 1 minutes for every 1,000 feet above sea level). But as long as the seals are good and strong, your tuna will be, too.

Piedmontese

Hi Eugenia – Love your book! A quick question – when canning tuna this weekend, I had to pull the jars out of the hot water in the pressure canner after a few minutes, before I had closed up the canner for processing (I had broken a jar, which spilled tuna in the canner). While I was cleaning the canner, and before I processed them, a couple of the jars “pinged,” with the lids popping down. I then processed everything @ 10 lbs for 100 minutes, and the seals all held.

Any idea whether this early sealing would compromise the canning? Since the tuna will be mellowing for a few months anyway, if it did spoil, would spoilage be obvious? Many thanks!

Eugenia Bone

Pinging is okay. If something went amiss–and it doesn’t sound like anything did–and your seals loosen during aging, then you cannot safely eat the tuna without boiling it for 10 minutes before eating (plus 1 minutes for every 1,000 feet above sea level). But as long as the seals are good and strong, your tuna will be, too.

Bruno

Hi Eugenia,

the canning went great, no issue whatsoever, perfectly sealed. Now the wait starts!

The experience itself was without a doubt much more fulfilling for me knowing I was not just canning tuna using whatever recipe: I was using The technique used in the book that caught my attention with such a fascinating story, unattainable until I came across your book. Coming full circle as much as can be for me!

Bruno

Eugenia Bone

Dude, you made my day.

Bruno

Hi Eugenia,

the canning went great, no issue whatsoever, perfectly sealed. Now the wait starts!

The experience itself was without a doubt much more fulfilling for me knowing I was not just canning tuna using whatever recipe: I was using The technique used in the book that caught my attention with such a fascinating story, unattainable until I came across your book. Coming full circle as much as can be for me!

Bruno

Eugenia Bone

Dude, you made my day.

Jenifer Schramm

Eugenia,
Thank you so much for your book. I am working my way through the canning section with great success.
Do you know where to buy strips to test pH that work for canning and exactly what I should ask for? I have had many frustrations in this quest to date.
If your response is that I really need a meter, where would you go for that?
THANK YOU.
Jenifer

Eugenia,
Thank you so much for your book. I am working my way through the canning section with great success.
Do you know where to buy strips to test pH that work for canning and exactly what I should ask for? I have had many frustrations in this quest to date.
If your response is that I really need a meter, where would you go for that?
THANK YOU.
Jenifer

I have canned the marinated peppers and cauliflower last week. Both very easy to do. Can’t wait to break it open and use this winter. Except my fir alarm kept going off in the peppers….it’s just one of those things. It really is a good canning book.

Will you be doing a few more pressure can recipes? I’m starting to get into that now. Did the tuna and the three months are up in 3 weeks….I can’t wait.

Thank You.
Jane

Eugenia Bone

Hey Jane, yeah, check out the chick pea recipe. Also, you know what is totally cool to can? Your own chicken stock. Shall we do a recipe? And I am so glad you like the book. Don’t know if I can test recipes fast enough to keep up with you though….

Jane

I have canned the marinated peppers and cauliflower last week. Both very easy to do. Can’t wait to break it open and use this winter. Except my fir alarm kept going off in the peppers….it’s just one of those things. It really is a good canning book.

Will you be doing a few more pressure can recipes? I’m starting to get into that now. Did the tuna and the three months are up in 3 weeks….I can’t wait.

Thank You.
Jane

Eugenia Bone

Hey Jane, yeah, check out the chick pea recipe. Also, you know what is totally cool to can? Your own chicken stock. Shall we do a recipe? And I am so glad you like the book. Don’t know if I can test recipes fast enough to keep up with you though….

Jane

Hi Eugenia,

Well I did it 2 weeks early but the TUNA! Is fabulous. I made tuna salad (very light on everything) and took it to work. It was gone in 12 minutes. I sent 2 cans up to WA for my family to try.

Heck I will take any recipe. I’ll check out the chick pea recipe. I have canned ham stock. Now that it’s cooling down here I’m getting ready for the chicken stock and soup….heck how about a soup recipe. Enough.

I’ve given the book out to 5 different people and I still have 2 more I’m taking up to WA next week.

Well I did it 2 weeks early but the TUNA! Is fabulous. I made tuna salad (very light on everything) and took it to work. It was gone in 12 minutes. I sent 2 cans up to WA for my family to try.

Heck I will take any recipe. I’ll check out the chick pea recipe. I have canned ham stock. Now that it’s cooling down here I’m getting ready for the chicken stock and soup….heck how about a soup recipe. Enough.

I’ve given the book out to 5 different people and I still have 2 more I’m taking up to WA next week.

Thanks for a terrific class in Cambridge this past weekend! I am canning like mad this week – one recipe per night out of your marvelous book.

I am still turning over the idea of making homemade chicken soup in a pressure canner. I’ve been reading through an older coy of “Putting Food By” for ideas, but was wondering if you’ve done it before and if so, how it turned out.

Kind regards,
Annabelle

Eugenia Bone

Hi: Thanks for coming! I haven’t canned chicken soup–but I know what’s involved. Now are you talking about straight up chicken soup where you’ve got meat and vegetables in the jar, or stock? Because to figure this out, you have to process the jar based on the ingredient that takes the longest time. Plus, there will be some discrepancy in timing between a jar of stock and a jar filled with meat and vegetables (the latter will require more time because it takes longer for the heat to penetrate meat than stock). Let me know and we can get going on this.

Annabelle B

Hi Eugenia,

Thanks for a terrific class in Cambridge this past weekend! I am canning like mad this week – one recipe per night out of your marvelous book.

I am still turning over the idea of making homemade chicken soup in a pressure canner. I’ve been reading through an older coy of “Putting Food By” for ideas, but was wondering if you’ve done it before and if so, how it turned out.

Kind regards,
Annabelle

Eugenia Bone

Hi: Thanks for coming! I haven’t canned chicken soup–but I know what’s involved. Now are you talking about straight up chicken soup where you’ve got meat and vegetables in the jar, or stock? Because to figure this out, you have to process the jar based on the ingredient that takes the longest time. Plus, there will be some discrepancy in timing between a jar of stock and a jar filled with meat and vegetables (the latter will require more time because it takes longer for the heat to penetrate meat than stock). Let me know and we can get going on this.

Annabelle B.

Hi,

So I looked through a few recipes, and it seems that whether or not the chicken is cooked a little first, the canning time is 75 minutes (pints at sea level) and I was wondering if I should brown the veg and the chicken before putting it in jars, or should everything go in raw.

My thinking is that browning everything a little before canning would make a tastier soup – but then that might be really over working the ingredients.

Thanks!
Annabelle

Annabelle B.

Hi,

So I looked through a few recipes, and it seems that whether or not the chicken is cooked a little first, the canning time is 75 minutes (pints at sea level) and I was wondering if I should brown the veg and the chicken before putting it in jars, or should everything go in raw.

My thinking is that browning everything a little before canning would make a tastier soup – but then that might be really over working the ingredients.

Thanks!
Annabelle

Annabelle B

Thank you for the help on with chicken soup. I was reading up on it and it seems that the cooking time no matter what is 75 minutes in a pressure canner (for a pint at sea level) but some recipes say to cook the chicken 2/3rds the way first, while others say to pack it raw.

Personally I was thinking that I would want to brown the chicken and the veg a little first for flavor, but do you think that would that make for a really mushy end result?

If it wasn’t so late on a work night, I would totally start experimenting.

Eugenia Bone

Hi Annabelle: Yeah, there is no way you are going to get firm bites of chicken if you cook it for 75 minutes under pressure. But certainly, if you put the chicken in raw it will be firmer than if you brown it first. My friend Linda in Colorado puts raw cut up chicken–skin removed but on the bone–in the jars with her vegetables. She has to remove the bones before serving, but she says the pressure cooking creates a very clean, sweet soup. If you put bay and peppercorns and lots of herbs in, you’ll have plenty of good flavor, I think. But if you want that really caramelized taste, you could always try the French trick of scorching the cut half of an onion in a hot skillet before adding it to the jar. Anyway, let me know what you do. I am going to experiment too, when I get a chance. I am traveling a lot right now–mainly doing research on a new book called Mycophilia…everything you didn’t know about mushrooms. It’s pretty challenging for me–microbiology and all that. I’m in what an elementary school teacher friend calls the zone of proximal development. Sounds like a diagnosis, but actually, it just means I am trying really hard to learn something new. (Rats. Love already knowing stuff.)

Annabelle B

Thank you for the help on with chicken soup. I was reading up on it and it seems that the cooking time no matter what is 75 minutes in a pressure canner (for a pint at sea level) but some recipes say to cook the chicken 2/3rds the way first, while others say to pack it raw.

Personally I was thinking that I would want to brown the chicken and the veg a little first for flavor, but do you think that would that make for a really mushy end result?

If it wasn’t so late on a work night, I would totally start experimenting.

Eugenia Bone

Hi Annabelle: Yeah, there is no way you are going to get firm bites of chicken if you cook it for 75 minutes under pressure. But certainly, if you put the chicken in raw it will be firmer than if you brown it first. My friend Linda in Colorado puts raw cut up chicken–skin removed but on the bone–in the jars with her vegetables. She has to remove the bones before serving, but she says the pressure cooking creates a very clean, sweet soup. If you put bay and peppercorns and lots of herbs in, you’ll have plenty of good flavor, I think. But if you want that really caramelized taste, you could always try the French trick of scorching the cut half of an onion in a hot skillet before adding it to the jar. Anyway, let me know what you do. I am going to experiment too, when I get a chance. I am traveling a lot right now–mainly doing research on a new book called Mycophilia…everything you didn’t know about mushrooms. It’s pretty challenging for me–microbiology and all that. I’m in what an elementary school teacher friend calls the zone of proximal development. Sounds like a diagnosis, but actually, it just means I am trying really hard to learn something new. (Rats. Love already knowing stuff.)

Jane

I was reading the notes from Canovation. I was working so I was unable to be part of the chat….rats! I’m going to try and pressure can the olive, of course pressue can to the chicken stock. Like a lot of people I don’t have the freezer space and we loose power a lot. We were out for 14 hours just a few weeks ago. You would like I lived in the coutry….don’t. It’s the city. Oh well.

Read that you were going to smoke salmon and try to can a salmon pate? Will you be posting it here. Now that is something I would love to try.

One last think please keep us up on your next book. I think you said, mushrooms. Even though I think anothe book on canning can be done.

Thank you again.
Jane

Eugenia Bone

Hi Jane: I didn’t can salmon this weekend because I went cranberry picking instead, so sometime in the next few days will have to put them up. And then we went oystering–or rather, I did. Kevin laid in the sun. (Which is not like it sounds. His waders have a little tiny hole in the knee that eventually fills the whole boot with freezing water.) I have three dozen beauties in the fridge right now. And incredibly, all these small bay scallops washed up on the beach, so I gathered about 30 of them, then very tediously opened and cleaned them, for a grand total of like 3 tablespoons of scallop. And I wonder where the weekends go…

Thanks for asking about my mushroom book. It’s called Mycophilia and it is all about fungi. I was thinking about doing another canning book, a kind of 2.0 version based on my kitchen ecosystem post a while back. But we’ll see: too many little dead scallops, so little time…

Jane

I was reading the notes from Canovation. I was working so I was unable to be part of the chat….rats! I’m going to try and pressure can the olive, of course pressue can to the chicken stock. Like a lot of people I don’t have the freezer space and we loose power a lot. We were out for 14 hours just a few weeks ago. You would like I lived in the coutry….don’t. It’s the city. Oh well.

Read that you were going to smoke salmon and try to can a salmon pate? Will you be posting it here. Now that is something I would love to try.

One last think please keep us up on your next book. I think you said, mushrooms. Even though I think anothe book on canning can be done.

Thank you again.
Jane

Eugenia Bone

Hi Jane: I didn’t can salmon this weekend because I went cranberry picking instead, so sometime in the next few days will have to put them up. And then we went oystering–or rather, I did. Kevin laid in the sun. (Which is not like it sounds. His waders have a little tiny hole in the knee that eventually fills the whole boot with freezing water.) I have three dozen beauties in the fridge right now. And incredibly, all these small bay scallops washed up on the beach, so I gathered about 30 of them, then very tediously opened and cleaned them, for a grand total of like 3 tablespoons of scallop. And I wonder where the weekends go…

Thanks for asking about my mushroom book. It’s called Mycophilia and it is all about fungi. I was thinking about doing another canning book, a kind of 2.0 version based on my kitchen ecosystem post a while back. But we’ll see: too many little dead scallops, so little time…

Jane

Hi Eugenia,

Wow now that would be pretty fun going cranberry picking.

3 Tablespoons and that was it. Well I bet they will taast so good.

I reread your kitchen ecosystem post and yes that would make a good book.

Just ordered a stove top smoker, so when it comes in I’m going to be getting salmon and smoke it. I have a big smoker but I’ve read and they all say, not to do a heavy smoke on the salmon cause of the canning. Then when it’s done I will be able to do so much with it. Yum.

I do a lot of canning cause I have a SMALL freezer and fridge. It’s just easy not to worry with the power outages I have also.

Jane

Hi Eugenia,

Wow now that would be pretty fun going cranberry picking.

3 Tablespoons and that was it. Well I bet they will taast so good.

I reread your kitchen ecosystem post and yes that would make a good book.

Just ordered a stove top smoker, so when it comes in I’m going to be getting salmon and smoke it. I have a big smoker but I’ve read and they all say, not to do a heavy smoke on the salmon cause of the canning. Then when it’s done I will be able to do so much with it. Yum.

I do a lot of canning cause I have a SMALL freezer and fridge. It’s just easy not to worry with the power outages I have also.

Annabelle B

Hi again – well I sorted out a pressure canner (thank you Craigslist!) and first I tested it out by canning water. When it didn’t go BOOM I gave it a go by making baked beans. And of course now I have a question.

Every recipe I found said to process the pints at 10 pounds for 65 minutes (sea level) but I was wondering if that is because of the salt pork? I made them vegetarian since I didn’t have salt pork or even a scrap of bacon lying about so can the bean process for shorter time when made without meat?

I am going to try out the chicken soup next. Oh and I’ve been keeping a running tally of my canning adventures at calamityshazaaminthekitchen.com

Also, I found some chicken of the woods mushroom growing up on a tree in a local park. Apparently they are growing all over the place because of the wet summer we had. Could that be true?

Thanks for your help!!
Annabelle

Annabelle B

Hi again – well I sorted out a pressure canner (thank you Craigslist!) and first I tested it out by canning water. When it didn’t go BOOM I gave it a go by making baked beans. And of course now I have a question.

Every recipe I found said to process the pints at 10 pounds for 65 minutes (sea level) but I was wondering if that is because of the salt pork? I made them vegetarian since I didn’t have salt pork or even a scrap of bacon lying about so can the bean process for shorter time when made without meat?

I am going to try out the chicken soup next. Oh and I’ve been keeping a running tally of my canning adventures at calamityshazaaminthekitchen.com

Also, I found some chicken of the woods mushroom growing up on a tree in a local park. Apparently they are growing all over the place because of the wet summer we had. Could that be true?

Thanks for your help!!
Annabelle

Jane

Does anyone know if salmon needs to sit like tuna? I just canned 5 pints and was wondering.

Jane

Does anyone know if salmon needs to sit like tuna? I just canned 5 pints and was wondering.

Jane

Eugenia,

Do you can/give out anything special for the holidays? I’m still looking for that special jar to give out.

Jane

Eugenia Bone

I definitely have favorites. If I can get to Sonoma I buy Artisan jams–exquisite. You can get them at Quivira winery (Quiverawinery.com). But I totally love to give Honeybell oranges, which are only in during February. I get them from Ter Marsch Groves in Juno Beach, Florida. (561)626-1177 I have a bunch of people who receive Enstrom Toffees (enstrom.com) yummy, and the pecans from Hauani Creek Pecan Company (877) NUT FARM (pecansnow.com) are the best to my taste.

Jane

Eugenia,

Do you can/give out anything special for the holidays? I’m still looking for that special jar to give out.

Jane

Eugenia Bone

I definitely have favorites. If I can get to Sonoma I buy Artisan jams–exquisite. You can get them at Quivira winery (Quiverawinery.com). But I totally love to give Honeybell oranges, which are only in during February. I get them from Ter Marsch Groves in Juno Beach, Florida. (561)626-1177 I have a bunch of people who receive Enstrom Toffees (enstrom.com) yummy, and the pecans from Hauani Creek Pecan Company (877) NUT FARM (pecansnow.com) are the best to my taste.

Eugenia Bone, a veteran food writer who has published in many national magazines and newspapers, is also a cookbook author. She is the author of Well-Preserved (Clarkson Potter 2009). She has contributed to many cookbooks and a few literary journals, been nominated for a variety of food writing awards and participated in radio, interactive and online interviews, in addition to appearing multiple times on television. She lives in New York City and Crawford, Colo.

The secret to tasty food is homemade and seasonal. To do that, you've got to put up food. Well-Preserved reports on small batch preservation year round, and generates recipes from those preserved foods.